MORPHOLOGICAL VARIATIONS OF MANDIBULAR SIGMOID NOTCH IN CHILDREN AGED 4-14 YEARS



The Organoleptic and Physic Characteristics and Lactic Acid Contents of Yoghurt with Commercial Starter Added Bifidobacteria bifidum

Bifidobacteria bifidum is probiotic bacteria which inhibit negative bacteria in human ulcer.Adding B.bifidum in commercial yoghurt starter, may increase yoghurt quality.To know yoghurt quality, organoleptic and physic characteristics and lactic acidcontents of yoghurt with commercial starter added B.bifidum was observed.B.bifidum concentrations add

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